Dish

Anticucho de pollo

Grilled Chicken Skewers with Spicy Sauce

Anticucho de pollo is made by marinating chicken in a mixture of spices, vinegar, and aji panca, a type of Peruvian chili pepper. The chicken is then skewered and grilled or broiled until it is fully cooked through. This dish is often served with a side of potatoes or corn on the cob.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Anticucho de pollo is a traditional Peruvian dish that is believed to have originated in the Andean region of Peru. It is a popular street food in Peru and is often served at festivals and other outdoor events.

Dietary considerations

Anticucho de pollo is a great option for those who are looking for a high-protein meal. It is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

Variations

There are many variations of Anticucho de pollo, including different spice blends and marinades. Some recipes call for the chicken to be marinated in beer or wine, while others use different types of chili peppers.

Presentation and garnishing

Anticucho de pollo can be presented on a platter with a side of potatoes or corn on the cob. It can be garnished with fresh herbs or lime wedges.

Tips & Tricks

To make the chicken extra tender, be sure to marinate it for at least 4 hours or overnight. You can also add a pinch of cumin or oregano to the marinade for extra flavor.

Side-dishes

Anticucho de pollo is often served with a side of potatoes or corn on the cob. It can also be served with a dipping sauce, such as huacatay sauce or aji amarillo sauce.